Hi All, and thanks for helping with this question.

My wife insists that many cooking utensils such as cookie sheets and
broilers should be allowed to 'season' by only lightly cleaning them,
and allowing old grease, butter, etc. to build up.

I've always cleaned my pans right down to the shine & this doesn't
sound right to me -- but then, I'm not a chef & I've had NO exposure
to professional cooking methods.

Does anyone know about "seasoning" cooking pans?

Thanks!

I've seasoned steel griddles by rubbing a little olive oil into them after a
good cleaning.. not only seasons the griddle but keeps away the rust...
"Taciturn 1" > wrote in message
m...
> Hi All, and thanks for helping with this question.
>
> My wife insists that many cooking utensils such as cookie sheets and
> broilers should be allowed to 'season' by only lightly cleaning them,
> and allowing old grease, butter, etc. to build up.
>
> I've always cleaned my pans right down to the shine & this doesn't
> sound right to me -- but then, I'm not a chef & I've had NO exposure
> to professional cooking methods.
>
> Does anyone know about "seasoning" cooking pans?
>
> Thanks!

On Fri, 02 Jan 2004 20:55:59 +0000, Uncle Vinnie wrote:
Yep, I agree about the rust.

I favour a wide thin wok, and after using tend to rinse, dry and then
"season" with a bit of veg. oil immediatly, if I don't, when I come to use
it, even the smallest speck of moisture left on it from last time has
turned it orange with rust... not nice...

Just so we are clear too...
looking at some of the pictures of a well used griddlepan(ridged not
smooth) in a copy of a cookbook by nigel slater shows that it has been
well encrusted with old "unsanitary" cooked on residue.
Thats how something like a griddle pan puts on a good "patina"
a coating of carbonised food and oil residue.

think about it, griddle pans cook best HOT (really hot) nothing
survives...
as long as it is black residue, not brown, and cannot be scraped off with
a fingernail (it is well stuck down and cannot "float" off into whatever
you are cooking) it should be fine (call be wrong if you want...)

Flame on! :-)

P.

Taciturn 1 wrote:

> Hi All, and thanks for helping with this question.
>
> My wife insists that many cooking utensils such as cookie sheets and
> broilers should be allowed to 'season' by only lightly cleaning them,
> and allowing old grease, butter, etc. to build up.
>
> I've always cleaned my pans right down to the shine & this doesn't
> sound right to me -- but then, I'm not a chef & I've had NO exposure
> to professional cooking methods.
>
> Does anyone know about "seasoning" cooking pans?
>
> Thanks!

LOL..OLD grease is NOT the answer. In an adequate fire ( use a
barrel type Barby piy)
burn out all old "incysted" Greece and cool the pan. ( do not make it
RED HOT however.
Cool and Then with steel wool smooth the upper and lower surfaces.
Wash all the crud off
if any remains. Re polish if neccesary with steel wool again!
-- Then warm the pan and slowly saturate ( not POOL) the pores with a
good grade of
Olive Oil ( a mono saturate), Continue to rub in with cheese
cloth! Cool the pan and finish
the rub. Let the pan sit overnight to guarantee saturation! Then
wash gently in warm, gentle
soapy water.

Dry again and enjoy using it with moderate applications of pure
"virgin" Olive Oil! You'll be
glad you did, Always wash with a mild soapy dish water until NEXT
time it need a re-seasoning
which could be as long as 5 yrs, but usually about 3. It all depends
on the care taken.
NEVER cook on HIGH heat! Pleasant cooking!! B-0b1

"Beaten Paths are for Beaten People". -- Anon.

Taciturn 1 wrote:
>
> Hi All, and thanks for helping with this question.
>
> My wife insists that many cooking utensils such as cookie sheets and
> broilers should be allowed to 'season' by only lightly cleaning them,
> and allowing old grease, butter, etc. to build up.
>
> I've always cleaned my pans right down to the shine & this doesn't
> sound right to me -- but then, I'm not a chef & I've had NO exposure
> to professional cooking methods.
>
> Does anyone know about "seasoning" cooking pans?
>
> Thanks!



In my experience only cast iron needs to be and should be seasoned.
Everything else should be cleaned "down to the shine" and
re-greased or oiled just before using or you will get an uneven,
unsanitary, nasty buildup of burnt-on fat.

gloria p

Interesting... The griddles I mentioned earlier, as well as a wok I have
were both made in China, both came with inx to wash thoroughly, then rub in
a small amount of oil...
Are you familiar with these? They're good, do a great job, but are not
exactly top of the line! Maybe that's why?

"Puester" > wrote in message
...
> Taciturn 1 wrote:
> >
> > Hi All, and thanks for helping with this question.
> >
> > My wife insists that many cooking utensils such as cookie sheets and
> > broilers should be allowed to 'season' by only lightly cleaning them,
> > and allowing old grease, butter, etc. to build up.
> >
> > I've always cleaned my pans right down to the shine & this doesn't
> > sound right to me -- but then, I'm not a chef & I've had NO exposure
> > to professional cooking methods.
> >
> > Does anyone know about "seasoning" cooking pans?
> >
> > Thanks!
>
>
>
> In my experience only cast iron needs to be and should be seasoned.
> Everything else should be cleaned "down to the shine" and
> re-greased or oiled just before using or you will get an uneven,
> unsanitary, nasty buildup of burnt-on fat.
>
> gloria p

Uncle Vinnie wrote:
>
> Interesting... The griddles I mentioned earlier, as well as a wok I have
> were both made in China, both came with inx to wash thoroughly, then rub in
> a small amount of oil...
> Are you familiar with these? They're good, do a great job, but are not
> exactly top of the line! Maybe that's why?
>




Remember that the original poster was asking about
things like cookie sheets and broiler pans....
gloria p

Gotcha... senior moment!
"Puester" > wrote in message
...
> Uncle Vinnie wrote:
> >
> > Interesting... The griddles I mentioned earlier, as well as a wok I have
> > were both made in China, both came with inx to wash thoroughly, then rub
in
> > a small amount of oil...
> > Are you familiar with these? They're good, do a great job, but are not
> > exactly top of the line! Maybe that's why?
> >
>
>
>
>
> Remember that the original poster was asking about
> things like cookie sheets and broiler pans....
> gloria p

To:
Uncle Vinnie
Peter Morris
B-0b1
Puester
All future responders


THANKS for your help.
I now know more than I did before, and your info makes things clearer.

A great 2004 to all of you!

Best,
Taciturn 1